Summer COrn Chowder


  • 6 slices thick cut bacon
  • 1 medium onion, diced
  • 3 scallions, sliced
  • 2 celery ribs, diced
  • 1 red bell pepper, diced
  • 1 teaspoon fresh thyme
  • 5 cups fresh corn kernels
  • 1/2 teaspoon chipotle powder
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 large potato, peeled and grated
  • salt and pepper


  1. In a Dutch oven, cook the bacon over medium to medium high heat. When the bacon is brown and crispy, take the bacon out and drain on a paper towel lined plate. Pour out most of the fat, leaving about 3 Tablespoons in the pan.
  2. Add the onion, scallions (reserving some for garnish), celery, pepper, and thyme.
  3. Cook the vegetables until they begin to soften, about 5 minutes.
  4. Add the corn, and cook for 2 minutes.
  5. Add the chipotle powder, salt, and pepper.
  6. Add the half-and-half and chicken broth. Bring to a boil.
  7. Add the potato, and reduce the heat to medium. Cook, covered, until the potato is cooked through, about 10 minutes.
  8. Check for seasoning, and add salt and pepper as needed. Top with reserved bacon and scallions. Serve with crusty bread.


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